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Instant Pot Pot Roast
This thrifty and tasty pot roast is easy in your
Instant Pot
. Have this family classic on the table in less than one hour.
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Course:
Main, Main Course
Cuisine:
American
Keyword:
beef recipe, Instant Pot recipes, pot roast
Servings:
4
-6
Calories:
502
kcal
Author:
Judith Hannemann
Ingredients
2-3
lb
chuck roast
see NOTES
1
cup
beef stock
1
packet
au jus/gravy mix
1
small
bay leaf
16
oz
frozen vegetables for stew
To Thicken: (optional)
1/2
cup
water
2
tbs
flour
or cornstarch
Instructions
Trim as much excess fat off meat. Place in the
Instant Pot
.
Mix the stock and the au jus mix in a small bowl; pour over the meat. Add the bay leaf.
Seal pot and set on Meat for 55 minutes (this will be 10-15 psi or HI on other pots).
Let pressure reduce naturally for 10 minutes, then release the pressure completely.
You can remove the meat and keep it warm at this point--I do not.
Add the bag of vegetables and set the machine for low pressure for 5 minutes (or Vegetable setting on some machines)
Release pressure immediately. Thicken juice if desired.
Notes
Bottom round, rump and eye of round are leaner alternative choices.
Nutrition
Serving:
1
g
|
Calories:
502
kcal
|
Carbohydrates:
19
g
|
Protein:
49
g
|
Fat:
27
g
|
Saturated Fat:
12
g
|
Cholesterol:
156
mg
|
Sodium:
358
mg
|
Potassium:
1104
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
5790
IU
|
Vitamin C:
11.8
mg
|
Calcium:
72
mg
|
Iron:
6.1
mg